How much sodiums/나트륨 are in 진라면 without the msg?

honestly most of the sodium in 진라면 is from the noodle block and the base powder, not the MSG packet itself. if you skip the msg, you're probably cutting maybe 100-200mg max. the 1,760mg is the full packet version so without msg you're looking at around 1,500-1,600mg at best. for other ramens, 신라면 without the msg drops to like 1,700ish and 불닭볶음면 is around 1,800 without the sauce packet, but i dont bother with

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the msg packet in jin ramyeon is literally just msg crystals, almost no sodium. you're basically just losing the flavor enhancer not the salt. if you want ramyeon that comes without a separate msg packet, try paldo's gomtang ramyeon - clean broth, no msg packet, and the sodium is around 1,380mg for the whole thing. or just buy the msg packets separately at gmarket for like 3,000won and toss them in your regular jin ramyeon if you want, but honestly the sodium is coming from the base powder and noodle

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yeah the msg packet is mostly just MSG and a bit of salt, maybe 80-120mg sodium. so youre still looking at 1600+ without it. if you want something naturally lower, try 농심's 안성탕면 - no separate msg packet at all, and the sodium is around 1,450mg for the whole thing. i just use half the soup base for most ramens and it cuts the sodium way down without killing the flavor

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the whispering thing is real but its not about the sauce lol. that guy runs a 2am handoff with the chicken supplier, they drop off fresh birds from a farm near Chuncheon three times a week instead of using the frozen stuff most hongdae spots rely on. thats why the texture hits different, not the sauce itself. if u go back ask for the neck & wing combo off menu, its cheaper & honestly the best cut they do

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the thing nobody mentions is that Dogdogdog's sauce gets its body from cheong, the Korean rice syrup, not sugar. thats why it coats the wing so thick and stays glossy instead of going sticky. i asked a guy who worked there and he said they also add a splash of maesil (plum) extract at the end off the heat. that fruity tang under the garlic is what you're tasting. go on a weekday before 6, weekends the wait hits 40 min easy.

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honestly the "secret sauce" thing is prob just marketing. every fried chicken place in Seoul has a version of that story. the real difference at Dogdogdog is they double fry in rice bran oil and toss the wings in the sauce twice, once right out of the fryer and again after a 30 sec rest. thats where the crunch comes from, not some mystery ingredient. if u wanna taste the actual base, order the banban half plain half spicy and dip the plain one in the spicy sauce yourself.

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